Baked tomato salad

Ingredients for 2 servings:

• 4 m.-sized tomatoes
• 1 m.-sized onion(s), OR:
• 2 small shallots
• 2 tsp olive oil
• 2 tsp balsamic vinegar (red)
• Salt and pepper, from the mill
• 1 pack of processed cheese (200 g)
• 2 egg yolks
• 1 tsp cream or condensed milk (if necessary)
• 1 tsp soy sauce
• Salt and pepper, from the mill
• some lemon peel, grated (untreated)
• 3 slice(s) bread(s), (crust bread)
• some butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 27 minutes

topped with cheese and egg cream

Spread the slices of bread with butter and set aside. Then, whisk the egg and cheese cream ingredients, without the cream, in a bowl. If the mixture is too thick, add a little more cream or condensed milk and stir until smooth. But be careful! The cream shouldn’t be too thin, or it will run off the bread. Set aside. Slice the tomatoes (dice isn’t ideal), dice the onion or shallots. Add the other ingredients and mix everything together. I make the salad last so it doesn’t develop too much juice. Then place the salad on the bread, spread the egg and cheese cream over the salad with a tablespoon, and bake in the preheated grill until the egg and cheese cream begins to brown (2-5 minutes, depending on the grill).